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Soldiers

Fort Drum's Top Chefs Emerge as Stars in Competition

Strategic Insights

— 1 min read

Fort Drum's top chefs gathered to compete for the title of Chef of the Year, showcasing their technical and tactical proficiency in food service skills. The competition tested the skills of 10 food service Soldiers, with Sgt. Dale Sakuma from the 2nd Brigade Combat Team named Senior Chef of the Year and Spc. Miguel Ramirez from the 10th Combat Aviation Brigade named Junior Chef of the Year. The event is part of the Army's efforts to develop skilled culinary experts who can provide top-notch food service to soldiers.

Key Takeaways:

  • The competition consisted of an Army Physical Fitness Test, a written test, a mystery basket challenge, and a formal board, designed to assess multiple areas of food service skills.
  • Food service Soldiers have multiple demands placed upon them, including working long hours, attending training events, maintaining weapons proficiency, and ensuring peak physical condition.
  • The competition aims to recognize and develop skilled culinary experts who can provide top-notch food service to soldiers.
  • Sgt. Dale Sakuma, Senior Chef of the Year, plans to expand his knowledge in all areas of food service operations, including specialty food and administrative sections.
  • Spc. Miguel Ramirez, Junior Chef of the Year, aims to earn the American Culinary Federation certification and secure a spot on the 10th Mountain Division Culinary Arts Team.
  • The competition provides an opportunity for food service Soldiers to gain valuable experience, earn a medal towards certification, and open doors for greater opportunities and promotions.
  • The Army has about 325 cooks assigned to Fort Drum, and the competition highlights the importance of developing skilled culinary experts in the military.

Statistics:

  • 10 food service Soldiers competed for the title of Chef of the Year.
  • The competition consisted of four rounds: Army Physical Fitness Test, written test, mystery basket challenge, and formal board.
  • Sgt. Dale Sakuma did not have much culinary experience before enlisting, and his mother did not cook much at home.
  • Spc. Miguel Ramirez started cooking at 9 years old and fell in love with cooking and expressing himself creatively through food.
  • The competition winners will participate in a weeklong selection workshop to secure their spot on the 10th Mountain Division Culinary Arts Team.
  • The team will travel to Fort Lee, Va., in early March to participate in the Armywide Military Culinary Arts Competition and Training Event.

Sources:

  • "FORT DRUM, N.Y., Nov. 25" (no publication specified)
  • "Sgt. Maj. John Vick, 10th Mountain Division chief food operations NCOIC"

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